摘要
以陕西关中地区 16个小麦品种 (品系 )为材料 ,系统分析了小麦品种籽粒品质性状与面包、面条、馒头 3种面制食品品质的关系。结果表明 ,蛋白质品质、粉质参数、拉伸参数与食品品质关系密切 ,籽粒品质与其相关程度较低 ;蛋白质品质对面包品质、面条蒸煮品质有显著正影响 ,对馒头品质影响不显著 ;粉质参数、拉伸参数中与面包品质呈正相关的性状 ,对煮熟面条表观状态、馒头外观形状有不利影响 。
The relationship between wheat grain quality and their food quality had been analyzed systematically,based on sixteen wheat cultivars from Guanzhong,Shaanxi province.The results showed that protein quality,farinograms and extensograms of wheat varieties had more significant relationships with food quality than their kernel quality.Protein quality had obvious positive effect on bread quality and noodle quality,but little on steam bread quality.Farinograms and extensograms which were positively related to bread quality had negative effect on exterior quality of cooking noodle and steam bread,but positive influence on their elasticity.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2001年第5期61-64,共4页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家"九五"攻关项目 ( 96 -0 0 2 -0 2 -0 3-0 6 )
陕西省科技攻关项目 ( 1996 K0 1-G1-0 1)
